Pork spare ribs are a delicious and popular cut of meat that can sometimes seem intimidating to cook properly. However with a few simple tricks, you can easily make fall-off-the-bone tender spare ribs in your own oven. In this article I’ll walk you through my foolproof method for cooking pork spare ribs at home with minimal effort.
What Are Pork Spare Ribs?
Pork spare ribs come from the rib section of the pig near the belly They are meatier and fattier compared to the more well-known baby back ribs A full rack of spare ribs contains anywhere from 10 to 13 bones and usually weighs around 3 pounds.
There are a few different styles of spare ribs:
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St. Louis Style – The breastbone and skirt meat are removed to create a neat, rectangular rack. This is the most common style found in grocery stores.
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Full Rack – Contains the entire rib section including the breastbone, skirt, and rib tips
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Back Ribs – Only contains the meatier back portion of the ribs. The brisket bone/rib tips are removed.
For beginners, I recommend starting with St. Louis style ribs since they require the least amount of trimming. But any style will work!
Benefits of Cooking Spare Ribs in the Oven
While grilling and smoking ribs may seem intimidating for novice cooks, the oven is actually a great way to make tender, flavorful ribs:
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No specialized equipment needed – All you need is a standard oven, baking sheet, and aluminum foil.
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More forgiving – It’s easier to control the temperature and cooking time in the oven. No need to constantly monitor the grill or smoker.
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Can be made year round – Don’t have to wait for perfect grilling weather to enjoy ribs!
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Easier clean up – Contain the mess to a foil-lined sheet pan instead of dealing with a dirty grill or smoker.
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Great for large batches – Easily double or triple the recipe if cooking for a crowd.
Step-by-Step Method for Oven-Baked Spare Ribs
Follow these simple steps for foolproof pork spare ribs every time:
1. Prepare the Ribs
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Start with a rack of St. Louis style spare ribs if possible. If using a full rack, trim off the skirt meat and excess fat.
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Carefully slide a knife under the thin membrane on the back of the ribs and remove it. This will help the ribs cook up more tender.
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Pat the ribs dry with paper towels. Then generously season both sides with a dry rub. I like to use a mixture of brown sugar, chili powder, garlic powder, paprika, salt, and pepper.
2. Get Ready for the Oven
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Line a large, rimmed baking sheet with heavy-duty aluminum foil. Be sure to use foil that is wide enough to wrap up around the sides.
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Place the seasoned ribs meaty-side up on the foil.
3. Wrap ‘Em Up
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Wrap the ribs very tightly in the foil by crimping and folding up the edges. This will essentially steam the ribs as they cook.
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Make sure the foil packet is completely sealed so steam cannot escape.
4. Bake Low and Slow
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Bake the ribs at 300°F for 2 to 2 1/2 hours until fork tender.
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Resist the urge to unwrap and check them! You don’t want the steam to escape.
5. Unwrap and Finish
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Carefully open the foil packet. The ribs should look moist and be pulling away from the bone.
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Brush with your favorite barbecue sauce. I recommend using a sauce with minimal sugar to avoid burning.
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Increase the oven heat to 400°F. Return the unwrapped ribs to the oven for 15-20 minutes until browned and caramelized.
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Let rest 5 minutes before cutting into individual ribs to serve. Enjoy!
Tips for the Best Oven-Baked Ribs
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Trim any excess fat – This will prevent the ribs from being greasy. Leave about 1/4 inch of fat.
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Remove membrane – Sliding a knife under the thin membrane helps get it off cleanly. This step is key for tender ribs!
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Dry the ribs – Pat them very dry before seasoning so the rub will stick.
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Use a binder – Mix a little oil, mustard, or ketchup into the dry rub as a binder. This helps it adhere better.
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Season generously – Don’t be shy with the amount of dry rub. The seasoning will form a nice crust.
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Wrap tightly in foil – This locks in steam so ribs cook up moist and tender.
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Cook low and slow – Keep the oven temp around 300°F and give them ample time. Don’t rush it!
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Unwrap at the end – Only unwrap for the last 15-20 minutes to caramelize the sauce.
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Let rest before cutting – This allows juices to reabsorb for moist, tender ribs.
Frequently Asked Questions
What type of ribs work best? I recommend meaty St. Louis style spare ribs. Baby back ribs can also be used but may cook faster.
Do I really need to remove the membrane? Yes, this is a must for tender ribs! That membrane gets tough when cooked.
Can I skip the foil and bake the ribs uncovered? You can, but the ribs will likely turn out dry instead of moist and tender.
What oven temperature should I use? I suggest 300°F for the covered baking time and 400°F uncovered at the end. Adjust as needed based on your oven.
How will I know when they’re done? When a fork slides easily through the meat and the ribs are pulling away from the bones, they’re ready!
Can I make them on a baking sheet instead of foil? Yes, just line it with parchment paper for easy cleanup. The ribs may dry out faster though.
The Perfect Accompaniments
Oven-baked spare ribs pair deliciously with classic barbecue sides:
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Corn on the cob – Grilled or boiled corn is a perfect complement.
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Coleslaw – Cool, creamy coleslaw balances the richness of the ribs.
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Baked beans – Sweet, smokey baked beans are a classic.
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Potato salad – Vinegary potato salad cuts through the fattiness.
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Cornbread – Moist cornbread soaks up the barbecue sauce beautifully.
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Collard greens – Earthy, braised greens are a soulful side.
Don’t forget ice-cold beer or a refreshing glass of iced tea! Enjoy your fall-off-the-bone tender oven-baked spare ribs.